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Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts—wheat bran (WB) and oat bran (OB)—before (fresh) and after thermal processing (TP) (10 min, 80 °C), cou...

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Detalles Bibliográficos
Autores principales:	Călinoiu, Lavinia Florina, Vodnar, Dan Cristian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023188/ https://www.ncbi.nlm.nih.gov/pubmed/31877857 http://dx.doi.org/10.3390/biom10010021

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